Samak Harra Jaddawi (Jeddah Red Sea Baked Fish in Spicy Cilantro, Tomato & Tahini Sauce) – Authentic Saudi Arabia Recipe
Red Sea coastal fish baked under a rich, tangy tahini, tomato, and fresh cilantro sauce.
- Country of Origin
- 🇸🇦 Saudi Arabia (Middle East, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Flaky sea bass or snapper fillets, Roasted bell peppers and tomatoes, Toasted pine nuts, Sesame tahini, Fresh cilantro
Ingredients for Samak Harra Jaddawi (Jeddah Red Sea Baked Fish in Spicy Cilantro, Tomato & Tahini Sauce) (4 Servings)
- 1.25 lbs (or 2.5 cups) flaky sea bass or snapper fillets, prepped into bite-sized pieces
- 1.5 cups roasted bell peppers and tomatoes, washed and trimmed
- 1 cup toasted pine nuts
- 1 medium onion and 3 cloves garlic, finely minced with sesame tahini
- 1.5 tbsp traditional Saudi Arabia seasoning (fresh cilantro, garlic, cumin, lemon juice)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, sesame tahini, and fresh cilantro, garlic, cumin, lemon juice for 3 minutes until fragrant.
- Combine flaky sea bass or snapper fillets and roasted bell peppers and tomatoes with the sautéed aromatics and layer evenly into the baking dish.
- Top with toasted pine nuts and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.